I mean, need I say more??? I was inspired to make this salad by the amazing Danielle Kartes from Rustic Joyful Food. She posted a similar salad on Intagram about 45 minutes before I was supposed to make dinner. I had everything on hand, but substituted arugula where she used spinach, and then accidentally forgot to put balsamic vinegar on-didn’t need it!!
I paired it with my total stand by when the Huz is traveling (fried egg on avocado toast), and…YUM!!
- Handful of arugula or spinach for however many people you have
- Nectarine sliced
- Heirloom tomato sliced
- Drizzle of olive oil
- Goat cheese
- Salt and Pepper to taste
- Slice of artisan bread (can use gluten free option if needed)
- Chili Flakes, and Salt and Pepper to taste
What to do…
Layer everything on the salad greens and enjoy-how easy is that?!!
For the toast. I lightly toast my bread, mash the avocado on with a fork, and then fry up your egg. I tend to only cook mine for 5-6 minutes (with a lid on), so the yolk is still runny. There’s something so decadent about a runny yolk…